{Carrot Cake Plated Dessert}
Carrot cake:
  • 200ml vegetable oil
  • 200g white sugar
  • 80g brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 200g grated carrots
  • 100g shredded unsweetened coconut
  • 200g crushed pineapple, drained
  • 30g almond slices
Saffron Mascarpone Cremeux
  • 2 egg yolks
  • 70g sugar
  • 1 tablespoon milk
  • 1 few strands of saffron
  • 1 teaspoon vanilla extract
  • 200g mascarpone cheese
  • 250g heavy cream, whipped to stiff peaks
  • 5g gelatin
  • 20ml cold water
Spiced Candied Pineapple
  • 200g pineapple, drained and cut into cubes
  • 200ml pineapple juice/syrup
  • 1 cinnamon stick
  • 1 star anise
  • 1 vanilla bean, split in half lengthwise
Candied Carrots:
  • 100g sugar
  • 80ml water
  • 2 small carrots
Orange Yogurt White Chocolate Mousse:
  • 250g yogurt (drained overnight)
  • 250g white chocolate, melted
  • 250g heavy cream
  • 2 tablespoons powdered sugar
  • 5g gelatin
  • 25ml cold water
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
White Chocolate Sheet:
  • 250g white chocolate, melted
Carrot Cake:
  1. Preheat your oven to 350F – 175C and line two square pans with baking paper. (8x8-inch)
  2. Sift the flour with baking soda, salt, cinnamon and ginger.
  3. Combine the oil, sugars, eggs, vanilla and orange zest in the bowl of your mixer and mix for 5 minutes or until fluffy and light.
  4. Stir in the flour and mix on low speed just until incorporated.
  5. Fold in the carrots, coconut, pineapple and almond slices then divide the batter between the two prepared pans equally.
  6. Bake in the oven for 20-30 minutes or until golden brown and each cake passes the toothpick test.
  7. Let the cakes cool completely then trim them if needed.
  8. Cut each cake into rectangles and place them aside.
Saffron Mascarpone Cremeux:
  1. Mix the milk with the saffron strands and heat it up in the microwave a few seconds. Let the milk infuse and cool down.
  2. Combine the egg yolks with sugar in a heatproof bowl. Mix over a hot water bath until fluffy and light, at least 5-7 minutes.
  3. Remove from heat and strain in the saffron infused milk. Discard the saffron strands.
  4. Let the mixture come to room temperature then add the melted gelatin, followed by the mascarpone cheese and vanilla.
  5. Fold in the whipped cream.
  6. To make the rolls that sit on top of the dessert I used 4 paper rolls from those rolls of plastic wrap. Line each carton roll with acetate foil and seal one of the ends with foil.
  7. Pour the cremeux into each roll and seal the other end as well.
  8. Place in the freezer for at least 2 hours. I recommend you start with this element as it’s the one that needs the most time to set. Freezing it allows you to handle it later on.
Spiced Candied Pineapple:
  1. Combine all the ingredients in a saucepan and cook over low to medium flame until the juice is reduced by half and looks thickened.
  2. Let the mixture cool completely before use.
Candied Carrot:
  1. Mix the water with sugar in a saucepan and bring to a boil.
  2. Cut the carrots into fine strips with a vegetable peeler and place them in the boiling sugar syrup.
  3. Cook the carrots for 10 minutes then let them cool in the syrup.
  4. Drain the carrot strips and place them on a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 5-10 minutes just until the edges begin to turn golden brown and the sugar begins to caramelize.
  6. Remove form the oven and let them cool completely.
Orange Yogurt White Chocolate Mousse
  1. Take 2 tablespoons of heavy cream and mix it with the orange zest. Heat it up in the microwave a few seconds then place aside to infuse.
  2. Whip the heavy cream with powdered sugar until stiff and place in the fridge until needed.
  3. Bloom the gelatin with cold water for 10 minutes.
  4. Place the yogurt in a bowl. Strain the orange infused cream into the bowl and discard the zest.
  5. Mix well then melt the gelatin and incorporate it into the yogurt mixture.
  6. Stir in the melted chocolate then allow the mixture to come to room temperature.
  7. Fold in the whipped cream. Place the mousse in the fridge for 30 minutes.
  8. Spoon the mousse into a pastry bag then pipe small dollops of mousse onto your carrot cake rectangles.
  9. Place in the fridge until you’re ready to continue with the next layers.
White Chocolate Sheets:
  1. Spread the chocolate on an acetate sheet then refrigerate it for 1 minute until half way set.
  2. Cut into rectangles (measure the carrot cake rectangles and make a patter as it’s easier) and place back in the fridge until properly set.
To assemble the dessert:
  1. Carefully spoon a few pineapple cubes over your yogurt mousse dollops then top with a white chocolate sheet.
  2. Remove the cremeux from the freezer and cut each roll/log into pieces that are as long as your cake rectangles. Carefully place them over the white chocolate.
  3. Decorate with candied carrot and a few strands of saffron.
  4. Use the leftover pineapple to decorate the plate and top it with a dollop of Chantilly cream (vanilla whipped cream) or a scoop of ice cream.
Recipe by Pastry Workshop at https://pastry-workshop.com/carrot-cake-plated-dessert-tort-cu-morcovi-reinterpretare/